Lambrusco Flashcards
What are the mainsoils of Emilia-Romagna?
Clay and Silt
How is the topography of Emilia Romagna?
Quite flat, with hills of 150 meters.
How is the Climate of Emilia Romagna?
Warm, Continental - 735 mm of rain a year
What types of training-systems are mainly used and why?
Training systems like Sylvoz and Geneva Double Curtain. These are used, as in Prosecco, because of their capability to work well with high-vigor varieties and the fertile lands.
What are the greatest climatic hazards of the area?
Rain in harvest
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Humidity that can cause fungal diseases
What disease has in particular been a problem within the area of Emilia Romagna?
Grapevine Yellows
Name the three main-varieties in Lambrusco and briefly differentiate them
Lambrusco Grasparossa - Dark and Deep. Planted on hilly sites.
Lambrusco di Salamino - Dark and Deep. Most widely planted. Often blended.
Lambrusco di Sorbara - Used for pale and light styles
Name the 5 different DOC’s
Lambrusco Grasparossa di Castelvetro DOC
Lambrusco di Salamino de Santa Croce DOC
Lambrusco di Sorbara DOC
Lambrusco di Modena DOC
Reggiano Lambrusco DOC
What are the specs of Lambrusco Grasparossa di Castelvetro DOC?
Min. 85% Lambrusco Grasparossa
Max. 126 hl/ha
What are the specs of Lambrusco Salamino di Santa Croce DOC?
Min. 85% Lambrusco Salamino
Max. 133 hl/ha
What are the specs of Lambrusco di Sorbara DOC?
Min. 60% Lambrusco di Sorbara
Max. 126 hl/ha
What are the specs of Lambrusco di Modena DOC?
Grown in the region of Modena
No min. % of grape-varieties
Max. 161 hl/ha (Bulk-region)
What are the specs of Reggiano Lambrusco DOC?
Grown in the region of Reggiano-Emilia
No min. % of grape-varieties
Max. 126 hl/ha
What method is used to make Lambrusco?
Mainly tank-method - There are examples of Methode-traditionelle and Ancestrale aswell.
How long is the maceration of Generic styles of Lambrusco compared to deeper styles?
Generic: 1-2 days
Deeper style: 3-4 days
At what degree is the first fermentation kept and why?
18-20 degrees - to retain freshness and primary aromas
At what degree is the second fermentation kept and why?
12-15 degrees - to retain freshness and primary aromas
Is Malolactic fermentation generally seen? why/ why not?
In general no - Quite unusual for redwines. But it is avoided to keep the acidity high, for balance.
What are the min. alcohol of Spumante and Frizzante? And what is the exception?
Spumante: Min. 11% Alcohol * Frizzante: min. 10,5% alcohol * Exception: All wines of Armabile or Dolce must have at least 7% alcohol
What are the three sweetness-levels of Frizzante wines?
Secco/ Asciutto * Abboccato * Amabile
How much of the production does DOC make up for?
25-30% - Rest is IGT.
What major challenge has the Lambrusco-region faced, that also Prosecco has suffered from.
The name Lambrusco is not protected - this was fixed in Prosecco.
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Name/ quality. Many people view Lambrusco as generic, and therefore it is difficult for those who create “quality-Lambrusco” to demand the price needed.
The largest wine-company in Italy is situated in Emilia-Romagna, working, amongst other products, with Lambrusco. What is the name of the Company?
Cantine Riunite & CIV
